Now you can tell everyone you ate an entire cake. These are delicious with fresh blueberries or raspberries served on top!

INGREDIENTS

For the cakes

• 3/4 cup almond flour

• 1/4 cup tapioca flour

• 1 1/2 tsp baking powder

• pinch of salt

• 1 large egg

• 1/4 cup honey

• 2 tsp lemon juice

• 1/3 cup coconut milk or almond milk

• 1 Tbsp coconut oil or butter, melted

For the glaze

• 1/4 cup Lemon Zest coconut butter

• 1/4 cup coconut oil

INSTRUCTIONS

1. Preheat oven at 375 degrees. Grease a mini muffin pan with coconut oil.

2. In a small bowl, combine dry ingredients.

3. Combine the wet ingredients in a large bowl and whisk, adding the coconut oil slowly.

4. Add dry ingredients to the wet ingredients and combine well with whisk.

5. Pour about 1 Tbsp of the mixture into each mini muffin cup (yields about 20) and bake until golden and cooked through, about 7-8 minutes.

6. Let cool completely before removing from pan.

7. Place mini cakes on a plate and freeze for about an hour. When the cakes are ready, warm the coconut butter and the coconut oil (either on the microwave or a small saucepan) combining them thoroughly.

8. Pour the glaze in a narrow/tall glass and dip each cake completely in the glaze, removing them quickly and placing them on parchment paper to set.

9. Garnish with lemon zest or fresh berries, if desired.